Spaghetti Bolognese

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A somewhat more authentic Bolognese.

Prep 20 min
Cook 1 hr 20 min
Total 1 hr 40 min
Servings 4 servings

Ingredients

Instructions

  1. Chop onion, garlic, carrots, fennel, rosemary and cut pancetta into thin slices.

  2. Fry everything on medium heat with plenty of olive oil under a lid for 10-15 minutes. The vegetables should be soft. Stir a few times along the way so it does not burn.

  3. Cut the beef chuck into small cubes of about 2 cm (if they are larger, they must cook longer)

    Increase the heat and brown the meat along with the vegetables.

  4. Add the broth, tomatoes, bay leaves and red wine vinegar.

    Simmer for about 1 hour until the meat is tender, stirring periodically so it does not burn in the pan.

  5. Remove the lid and let the sauce cook for another 15-20 minutes until it thickens.

  6. Boil pasta with plenty of salt.

  7. Season the sauce with salt, pepper, oregano and red wine vinegar.

  8. Place the sauce on the plate, make a hole in the middle where you can place the pasta. Grate over the parmesan and enjoy!

Notes

Tips: Bolognese gets better the longer it cooks. Allow at least 2 to 3 hours over low heat. Stir now and then and add a little water or stock if needed.

Storage: The sauce freezes well and keeps in the fridge for 4 days. It always tastes better on day two.

FAQ: Authentic bolognese uses more meat than tomato. White wine, milk and a little grated nutmeg are classic ingredients that add depth.

Nutrition per serving

Calories
797 kcal
Carbohydrates
100 g
Protein
42 g
Fat
25 g
Saturated fat
10 g
Polyunsaturated fat
2 g
Monounsaturated fat
11 g
Cholesterol
93 mg
Sodium
758 mg
Potassium
1,403 mg
Fiber
10 g
Sugar
15 g

Nutrition values are estimates.

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